Georgia Magazine - May 2019 - 44

ROBIN SANTOS

Kale Salad With Pure Abundance Pan Cashew Cheese

Perfect for vegans, this salad features Pan, a cashew-based
cheese from Pure Abundance in Atlanta. For non-vegans, this
salad may be made with firm goat cheese cut from a log (try
ones from CalyRoad Creamery in Sandy Springs or Capra Gia
Cheese Co. in Carrollton) or feta cheese.

This "Little Russian Salad" is a popular standard in Spanish
tapas restaurants.
While you can make it using frozen vegetables, fresh ones
elevate the dish. Vary the ingredients to suit your taste, but peas,
potatoes, green beans and carrots are essential. After that, variations may include adding tiny shrimp, fresh corn, diced cooked
beets, capers, sliced green onion, green or red bell pepper or
tuna. Use just enough good-quality mayonnaise, ideally homemade, to bind the ingredients.

PURE ABUN
COURTESY

2 cups cooked farro
1 bunch kale, destemmed, leaves torn into 1-inch
pieces
1 cup diced, cooked mushrooms
1 tablespoon olive oil
Juice of 1/2 lemon
2 fresh sage leaves, finely minced
1/4 teaspoon salt, preferably sea salt
1/2 teaspoon freshly ground black pepper
1 package Pure Abundance Pan Cashew Cheese
1/2 cup chopped walnuts

DANCE

KALE SALAD WITH PURE ABUNDANCE PAN
CASHEW CHEESE

Combine the cooked farro, kale and mushrooms. Add olive
oil, lemon juice, sage, salt and pepper and mix. Transfer to a
serving bowl and scatter crumbled Pan Cashew Cheese and
walnuts on top. Serves 2-4 as a main dish or 4-6 as a side dish.

A vegetable and fruit salad is a hit at Madras Mantra, a
vegetarian Indian restaurant in Decatur. This version endeavors
to capture its simplicity and light deliciousness.

INDIAN FRUIT AND VEGETABLE SALAD
1/2 cup diced red apple
1/4 cup diced carrot
1/4 cup diced red onion
1 cup diced Persian or European cucumber, unpeeled

Georgia Magazine

May 2019

ENSALADILLA RUSA
2 small potatoes, peeled
1 cup green peas
1/4 pound green beans, cut into 1/4-inch pieces
2 carrots, peeled, cut into 1/4-inch pieces
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 scallions, trimmed, diced, including some of the green part
3/4 cup small shrimp
1 cup mayonnaise
Freshly ground sea or pink salt, to taste
Freshly ground white pepper, to taste

Cook all vegetables separately in boiling, salted water.
After cooking each ingredient, drain the pot and fill with cold
water and ice to stop cooking. Drain and dry ingredients with
paper towel. Cook the shrimp just until pink. Note: Do not
overcook.
Cut the peeled, cooked potatoes into small cubes and
place in a bowl. Add the cooked peas, green beans, carrots, bell
peppers, scallions and shrimp. If large, cut the shrimp in half.
Add mayonnaise and season to taste with salt and white pepper.
Chill several hours or until ready to serve. Serves 4-6 as an
appetizer.

ISTOCK.COM / MAXSOL7

In a large bowl, combine apple, carrot,
red onion, cucumber, chickpeas and red
pepper. Toss with parsley and mint.
In a separate bowl, whisk
together vinegar, turbinado sugar
and vegetable oil, and pour over the
vegetables and fruit. Toss and chill
before serving. Serves 4.

ISTOCK.COM / BOZENA_FULAWKA

1/2 cup cooked or canned chickpeas, rinsed,
drained
1/4 cup diced sweet red pepper (remove seeds
and ribs)
1 teaspoon finely minced parsley
1/2 teaspoon finely minced mint
Dressing
1/4 cup white wine vinegar or white rice vinegar
1 teaspoon liquid turbinado sugar, or to taste
1/8 cup (2 tablespoons) mild vegetable oil, or as
needed

ISTOCK.COM / GROMOV

GEORGIA Cooks

Georgia Magazine - May 2019

Table of Contents for the Digital Edition of Georgia Magazine - May 2019